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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

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Platinum
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Grilled Lamb Chops with Chimichurri

Albeno Munari


Ingredients

Lamb Chops:
2 cups sherry vinegar
½ cup fresh lemon juice
½ cup chopped rosemary sprigs
6 garlic cloves, thinly sliced
5 ½ pounds of meaty lamb chops, well trimmed
Olive oil, for brushing
Salt & freshly ground pepper

Chimichurri Sauce:
1 ½ cups packed Italian flat-leaf parsley leaves
4 garlic cloves, coarsely chopped
4 Tbs. packed Cilantro leaves
1 ½ Tbs. packed rosemary leaves
1 Tbs. packed thyme leaves
1 tsp. crushed red pepper
¾ cup extra-virgin olive oil
1/3 cup sherry vinegar
Salt & freshly ground pepper


Instructions

Prepare the Chops:
In a bowl, whisk the sherry vinegar with the lemon juice, rosemary, and garlic. Pour the marinade into a resealable plastic bag. Add the chops, seal the bag and turn to coat. Let the chops marinate at room temperature for 1 hour, turning the bag halfway through.

Make the Chimichurri:
In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper. Pulse until the herbs are finely chopped. Add the olive oil and vinegar and pulse to combine. Season the Chimichurri with salt and pepper and transfer to a bowl.

Light the Grill:
Remove the chops from the marinade. Scrape off the garlic and rosemary and pat the chops dry with paper towels. Brush the chops with oil and season with salt and pepper. Grill the chops over moderately high heat, turning, until nicely charred outside and medium-rare, 3 to 4 minutes. Transfer to a platter and serve with the Chimichurri.



    Suggested Pairings

  1. Dyer
    2007 Cabernet Sauvignon
    Dyer
    Diamond Mountain District
    Napa Valley

    $57.00

    $75.00
    92 - Wine Enthusiast
    id: 2455
    Platinum
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